Cuban Red Beans and Rice


For a filling and delicious vegetarian dinner, try this easy red beans and rice recipe. A mix of fresh herbs like cilantro and dried spices like cumin and pepper give this rice and beans recipe plenty of Cuban flair.

Cuban Red Beans and Rice
Total Time:
35 mins


  • 1 large sweet onion, cut into thin wedges

  • 1 large green or red sweet pepper, seeded and chopped

  • 4 cloves garlic, minced

  • 1 tablespoon canola oil

  • ½ cup snipped fresh cilantro

  • ½ teaspoon dried oregano, crushed

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground black pepper

  • 2 15-16 ounce cans pinto beans and/or red kidney beans, rinsed and drained

  • 1 cup vegetable broth*

  • ¼ cup lime juice

  • 1 8.8 ounce package cooked brown rice or 2 cups cooked brown rice

  • Lime wedges an/or small hot chile peppers (optional)


  1. In a large saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Add 1/4 cup of the cilantro, the oregano, cumin, and black pepper. Cook and stir for 1 minute.

  2. Add beans and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is thickened to desired consistency. Stir in lime juice. Prepare rice according to package directions. Serve beans over rice and sprinkle with remaining cilantro. Serve with lime wedges and/or hot peppers.


To keep sodium low, use organic vegetable broth or vegetable stock.

Nutrition Facts (per serving)

369 Calories
6g Fat
67g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 369
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 933mg 41%
Total Carbohydrate 67g 24%
Total Sugars 7g
Protein 17g
Vitamin C 52mg 260%
Calcium 101mg 8%
Iron 3.4mg 19%
Potassium 658mg 14%
Folate, total 44.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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